Moo Shu Shrimp

Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  small flour tortillas
• 6  tablespoons  vegetable oil
• 1  lb  shelled and deveined shrimp
• 3  large eggs, beaten
•  salt and pepper
• 2  tablespoons ginger
• 1  large garlic clove
• 3  ounces  sliced mushrooms (about 1 cup packed)
• 8  ounces  shredded  coleslaw mix
• 3  scallions, halved and cut into 1 inch pieces
• 1  tablespoon hoisin sauce, more for serving
•  cilantro leaf, for serving

Directions

1. Preheat oven to 200°F
2. Wrap tortillas in foil and heat until warmed through.
3. Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
4. Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
5. Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
6. Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
7. Serve on warm tortillas.